There’s something magical about a big pot of soup simmering on the stove when the weather turns chilly. This Viral Creamy Parmesan Bean Soup has become my go-to comfort food, and once you try it, you’ll understand why. It’s rich, velvety, and packed with flavor, the kind of dish that makes you want to curl up with a warm blanket. I first made it on a snowy afternoon when I needed something hearty yet simple, and now my family begs for it weekly. The way the parmesan melts into the creamy broth with those tender beans? Absolute perfection. It’s no wonder this recipe took the internet by storm!
Why You’ll Love This Viral Creamy Parmesan Bean Soup
This soup isn’t just delicious, it’s downright addictive, and here’s why:
- Creamy dreaminess: The blend of melted parmesan and heavy cream creates a velvety texture that coats every spoonful.
- Ready in a flash: From chopping to serving, you’re only about 35 minutes away from comfort in a bowl.
- Vegetarian magic: Packed with protein from the beans, it satisfies meat-eaters and vegetarians alike (my carnivore husband devours it!).
- Flavor bomb: The parmesan adds that umami richness while the thyme and garlic give it layers of cozy flavor.
- Leftover champion: It tastes even better the next day, if you manage to have any left!
35-Minute Viral Creamy Parmesan Bean Soup Your Family Will Crave
A creamy and comforting soup made with parmesan and beans, perfect for cold days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups white beans, cooked
- 1 cup grated parmesan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and minced garlic. Cook until soft.
- Add white beans, vegetable broth, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and parmesan cheese until melted.
- Blend until smooth using an immersion blender.
- Serve hot with extra parmesan on top.
Notes
- For a thicker soup, add more beans.
- For a lighter version, replace heavy cream with half-and-half.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg
Ingredients for Viral Creamy Parmesan Bean Soup
Here’s what you’ll need to make this cozy masterpiece:
- 2 cups cooked white beans (canned works great, just rinse them!)
- 1 cup freshly grated parmesan (the good stuff, none of that pre-shredded nonsense)
- 1 onion, diced (yellow or white, whatever’s lurking in your pantry)
- 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
- 4 cups vegetable broth (chicken broth works too if you’re not vegetarian)
- 1 cup heavy cream (see below for lighter swaps)
- 2 tbsp olive oil (or butter for extra richness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (or 1 tsp fresh if you’re fancy)
Ingredient Notes & Substitutions
No heavy cream? Use half-and-half or whole milk, just know it’ll be slightly less velvety. Vegan? Swap parmesan for nutritional yeast and cream for coconut milk. Want smokiness? Add ¼ tsp smoked paprika or a couple chopped slices of turkey bacon when sautéing the onions. Fresh thyme’s lovely, but dried works beautifully too, this soup forgives improvisation!
Equipment You’ll Need
Grab these kitchen basics, you probably already have them:
- A sturdy 4-quart pot (trust me, the soup bubbles like crazy!)
- Immersion blender (or regular blender, just be careful with hot liquids)
- Wooden spoon for stirring
- Measuring cups and spoons
How to Make Viral Creamy Parmesan Bean Soup
Okay, let’s get cooking! This soup comes together so easily, just follow these simple steps and you’ll have creamy, dreamy goodness in no time.
Step 1: Sauté Aromatics
First, heat your olive oil in that big pot over medium heat. Toss in your diced onion and minced garlic, that sizzle sound is music to my ears! Cook them for about 5 minutes, stirring occasionally, until they’re soft and translucent (but not browned). This builds the flavor foundation for our soup.
Step 2: Simmer Soup Base
Now, add your beans, vegetable broth, salt, pepper, and thyme. Give it a good stir and crank the heat up to bring it to a boil, you’ll see those bubbles start dancing! Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This lets all those flavors get to know each other.
Step 3: Blend Until Smooth
Here comes the magic! Remove the pot from heat and stir in your heavy cream and grated parmesan until the cheese melts. Now grab your immersion blender (careful, hot soup splatters!) and blend until silky smooth. If you’re using a regular blender, work in batches and leave the lid’s center piece off, covering with a towel, steam needs to escape!
Tips for Perfect Viral Creamy Parmesan Bean Soup
Want to take this soup from great to legendary? Here are my tried-and-true secrets:
- Freshly grate that parmesan! Pre-shredded cheese won’t melt as smoothly, I learned this the hard way.
- Blend to your perfect texture: Leave it ultra-creamy or blend just half the soup if you like some bean chunks.
- Low and slow with the cream: Always remove from heat before adding dairy to prevent curdling.
- Taste and adjust: Need more richness? Stir in an extra handful of parmesan right before serving.
- Garlic lover? Roast the garlic first for deeper flavor, just squeeze the soft cloves right into the pot!
Serving Suggestions
This soup demands crusty bread for dipping, I’m partial to a warm baguette or garlic knots. For freshness, pair it with a simple arugula salad with lemon vinaigrette. Heaven in a meal! If you are looking for more great recipes, check out Family Tastes for inspiration.
Storage & Reheating
This soup keeps beautifully in the fridge for up to 3 days, just store it in an airtight container. When reheating, go low and slow on the stovetop with a splash of broth or cream to bring back that velvety texture. Microwaving works in a pinch, but stir often to prevent separation!
Nutritional Information
Nutritional values are approximate and will vary based on your specific ingredients used. This creamy soup offers a good balance of protein and fiber from the beans! For more hearty, simple meals, you might enjoy our split pea soup recipe.
FAQ About Viral Creamy Parmesan Bean Soup
Got questions about this cozy soup? I’ve got answers! Here are the most common things people ask me:
Can I Use Canned Beans?
Absolutely! Canned white beans work perfectly, just drain and rinse them well first. They’ll save you hours of soaking time!
How Can I Make It Dairy-Free?
Easy! Swap the parmesan for nutritional yeast and use full-fat coconut milk instead of cream. The texture won’t be identical, but it’ll still be deliciously creamy. If you are interested in other dairy-free options, explore our keto butter chicken.
Can I Freeze This Soup?
Honestly? I don’t recommend it. Dairy-based soups can separate when frozen. But it keeps so well in the fridge that you probably won’t need to!
Is This Soup Gluten-Free?
Yes! Just double-check your broth label to be safe. All other ingredients are naturally gluten-free. We also have many naturally gluten-free options, like our 5 ingredient gluten free peanut butter cookies.
Why Does My Soup Look Grainy?
That usually means pre-shredded parmesan was used, always grate it fresh! Also, blend the soup while it’s hot for smoothest results.
I’d love to hear how your soup turned out, leave a note below if you tried it!